I come from an Italian family, so olive oil has always had an important place in cooking. There was a huge can on the counter and usually a spare can stored elsewhere in the house where there was room.
Where and how you store olive oil is key to keeping it fresh and flavorful, says Mary Mori, vice president of quality and produce at California Olive Ranch. “There are four enemies of olive oil,” she says.
Here are the four things to consider when deciding where to store your olive oil:
- Time: While that bottle of olive oil may seem like it will last forever, the oil has a shelf life of about 18 to 24 months. “Unlike wine, olive oil does not improve with age,” Mori explains. And once the bottle is opened, the taste may decline. Mori recommends using it within a month or two after opening the bottle.
- Light: Olive oil bottles are often tinted. This is because light can affect quality. “Prolonged exposure to light will reduce the amount of antioxidants present in olive oil, ultimately compromising taste and causing rancidity,” Mori explains.
- Heat: It is best to store olive oil in a cool, dark place like the pantry. While it may be convenient to keep oil near the stove, storing it near a heat source can spoil it.
- Oxygen: The flavor of olive oil can change when exposed to oxygen. This is why it is important to store it in an airtight container and make sure it is corked.
Should you refrigerate olive oil?
If you don't plan to use your oil quickly, it may be tempting to store it in the refrigerator. While this doesn't affect the overall quality, it can change the flavor.
Crystals may begin to form in olive oil when it is cooled, according to the North American Olive Oil Association.
“When this happens and you bring that oil back to room temperature in liquid form, a lot of the flavor ends up in the sediment that separates at the bottom, which can also cause your oil to go rancid more quickly,” says Mori, which suggests keeping it in a cabinet or pantry.
The best container for your olive oil
Ideally, you should store olive oil in its original bottle. The tinted containers help keep light out and the tight fit keeps oxygen out.
Some people like the idea of a smaller, ready-to-serve bottle with an easier-to-pour spout. “We like pour spouts for their ease of use,” says Mori, “but we recommend not using them unless you are using the oil quickly because they allow oxygen to enter, which which will lead to more rapid degradation and rancidity.”
When should you replace olive oil?
Only buy the amount of olive oil that you know you will realistically use. It might be a good idea to get the large liter bottle if you use it regularly. Consider a smaller size if you need more than a month or two to use it.
“Like all fruits, olive oil should have a fresh, grassy taste. Everyone has a different palate, but fresh extra virgin olive oil should be floral, fruity, nutty and like freshly cut grass,” says Mori.
If your olive oil is rancid, it may taste stale or even taste like Band-Aid or Play-Doh, Mori says.
“A great at-home recommendation that I suggest when trying to learn these tastes is to smell crayons or band-aids, or even try nuts or chips that may have been in your cupboard for a time ; they will taste stale, which actually means the oils in them are going rancid.
